Print-Simple Plain Loh Mai Fun (Glutinous/Sticky rice)


Main :

  • Steamed/cooked Glutinous rice.
  • Sambal – A handful of soaked shredded Dried Cuttlefish. Finely chopped Garlic, sliced Shallot and Onion. One/Two spoonful of Chili Boh (dried chilli paste).
  • Char Siew (BBQ pork) – refer to
  • Garnish – Crispy Glass noodle and sliced scallion.

Seasoning :

  • Salt, Sugar and a touch of Oyster sauce. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!

Start by soaking the Glutinous rice for at least 4 hrs (over-nite better). Drain the soaked rice and transfer into a steamer basket. Make sure the rice doesn’t dip down into the water. Sprinkle some salt-water over the Rice for some flavor. Steam on high heat for 30-40 mins (chk for desired softness). Stir the rice occasionally to ensure even cooking. When done, keep warm by leaving the rice in the steamer.

Crispy Glass Noodles – Meanwhile, heat up a generous amount of oil till smoking hot, turn heat to low. Loosen the Glass Noodles (Tung Fun) and deep-fry till everything opened-up and turned fluffy crispy (be quick). Dish out and place on some Kitchen tissue to soak up excess oil. Gently crashed the deep-fried Tung Fun (not too much), for garnishing. Set aside.

Sambal – Using the same oil, add all the Sambal Ingredients except soaked Dried Shredded Cuttlefish and saute on low heat till Onion soften and aromatic. Add a bit of water and the Cuttlefish, mix well and simmer for a couple mins. Add all the Seasoning Ingredients and the Sambal is done.

Sliced the Char Siew thinly. Plate the Glutinous Rice with a spoonful of the Sambal, a few pieces of Char Siew. Garnish with a Crispy Glass Noodles and sliced Scallion. Drizzle with the oil generated from roasting the Char Siew and viola, ur plate of humble delicious “Simple Plain Loh Mai Fun (Glutinous/Sticky rice)” is ready to be served warm.


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